Bangkok Duck (gf) Recipe
Half roasted duck topped with baby corns, water chestnut, carrots, mushrooms, broccoli & bamboo shoots stir-fried in brown sauce.
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Ingredients
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Duck
Vegetables
Sauce
Method
Preparing the Duck
- 1
Roasting the Duck
Preheat your oven to 375°F (190°C). Rub the duck with salt and black pepper, ensuring it is well-seasoned inside and out. Place the duck on a roasting rack in a baking pan and brush it with olive oil.
- 2
Roasting Time
Roast the duck in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the duck with its own juices every 30 minutes for a crispy skin.
- 3
Resting the Duck
Once cooked, remove the duck from the oven and let it rest for 15-20 minutes before carving it in half.
Stir-frying the Vegetables
- 4
Preparing the Stir-fry
While the duck is resting, heat a large skillet or wok over medium-high heat. Add a splash of olive oil to coat the bottom.
- 5
Making the Sauce
- 6
Combining the Sauce Ingredients
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth.
- 7
Adding the Sauce
Pour the sauce mixture over the stir-fried vegetables, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens.
Serving the Dish
- 8
Plating
Slice the roasted duck in half and place it on a serving platter. Spoon the stir-fried vegetables with brown sauce over the duck or serve it alongside.
- 9
Garnishing
Optional: Garnish with fresh herbs like cilantro or green onions before serving.